WINNER WINNER CHOCOLATE CAKE FOR DINNER

I come from a family where dessert is sacred and highly encouraged. My dad is known to regularly order dessert first and then again at the end of the meal if he still has room. I’ve been known to order two desserts when I can’t make a decision. There is however, one thing you must know about desserts for us. There is no sharing. Don’t bother taking one of those multiple spoons the unsuspecting waiter just dropped on the table with my plate. If you try to grab a taste of my decadent display of sugar and calories you very well might pull back a nub; a bloody puncture wound at the least. Basically, we’re savages who enjoy our food and have zero qualms about stabbing you with a fork. You’ve been warned.

Albeit an epic fail of dry tasteless cake, this was too pretty not to share and an example of the trying sacrifices I had to make in order to deliver the above cake. It was rough. Chocolaty trial after chocolaty trial.

Needless to say, dessert is and always has been a rather important part of my foodie life and loves. The staples are crème brulee, chocolate mousse, tiramisu, anything with peanut butter and chocolate and of course chocolate cake (preference to titles that include the words death and/ora number 3+). So I have spent weeks testing chocolate cake recipes of every variety to fill my growing dessert void but it turns out that it is incredibly challenging to find a recipe is ‘great’ vs. ‘great for being grain/dairy free’ which is a distinction I find very important. I don’t think that we should have to settle for something that is mediocre but acceptable. If I don’t love what I’m eating, I’m not going to make it again; those are wasted calories that could be used for something far better that I enjoy eating.

After testing, tweaking and playing with upwards of 50 different recipes, I have hit the chocolaty sweet spot in an ooey gooey single serve microwave mug cake. It makes portion control much easier and you can go from nada to piping hot cake in less than five minutes assuming your competitive measuring skills are on point. So grab your own mug because I don't want to have to stab anyone today!

Ingredients

2 tablespoons almond meal

1 teaspoon coconut flour

1 ¼ teaspoons tapioca flour (I think arrowroot may also work as a substitute but I have not tried it yet)

1 tablespoon unsweetened cacao powder

1 ½ tablespoons maple syrup (raw honey also works)

1 tablespoon almond milk

1 tablespoon coconut oil (or melted ghee)

1/4 teaspoon vanilla extract

pinch of salt

1 tablespoon (total estimate…like 4 normal sized chips or chunks?) chocolate chips or chunks (I cut up 1 square of 90% dark chocolate but any chocolate or chocolate chips you prefer are more than okay to toss in)

Instructions

1. In a bowl, combine all the ingredients until smooth and very well combined. You can mix the ingredients in the mug if you prefer. I tend to not get the whole thing thoroughly mixed

2. Fill a small mug with the mixture, no more than three quarters full to allow for any rising.

3. Cook in the microwave for 45-60 seconds. The shorter the cook time the fudgier the end product, the longer cook time the firmer the cake. Test it out a few times as microwaves are all different strengths so times will vary.

4. Let cool as long as you can possibly wait…maybe 3-4 minutes. Just be careful that those chocolate chips are now molten gooey deliciousness somewhere in the middle of your cup of goodness.

5. Top with your favorite brownie or cake toppings! I went for a spoonful of sesame seed butter (the peanut butter thing) but berries or ice cream or anything you like is just as great! One batch I even sprinkled sea salt on the top before cooking and it was pretty darn good.